Lemony Ricotta Raspberry Ice Cream
Creamy sweet luscious vanilla ricotta ice cream swirled with lots of fresh raspberries, zesty lemon and fun pieces of crispy biscotti makes this ice cream extra special.
Equipment
- Ice cream machine or Freezer container
Ingredients
- 1 pound whole milk ricotta, chilled
- ½ cup sugar or 3/4 cup honey
- 1½ cups whipping cream chilled
- 2½ cups fresh raspberries
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ tsp salt
- 3-4 pieces Lemon biscotti or any flavor you get locally, chopped into slightly large pieces **See Notes for substitutes
Instructions
- In a food processor or blender, combine the ricotta, sugar, vanilla, lemon zest, and salt. Pulse until smooth.
- Freeze your ice cream maker according to the manufacturer’s instructions. Mine needs 24 hours.
- In a large mixing bowl, whip the cream until stiff peaks form. Fold the whipped cream into the ricotta mix.
- If you do not have an ice cream maker. Fold in the berries and crushed biscotti into the ricotta mixture, transfer the mixture to an airtight freezer safe container. Freeze until firm, at least 6 hours.
- For ice cream machine, transfer the ricotta mixture into the machine, turn it on and let it freeze as directed by the instruction manual. When the mixture is almost done freezing add the berries and biscotti and let it swirl for another minute until everything is evenly distributed. Transfer to a freezer safe container and allow it to freeze.
- Bring it out about 5-10 minutes before scooping. Enjoy!
Notes
If you can't find Biscotti, pieces of plain vanilla cake or simple cookies make perfect substitutes. Use about 1 cup diced cake pieces or 2-3 roughly crushed cookies will work just fine. Its also just as delicious without the cake or cookies if you're not into it.
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